I know you're wondering.......
What the heck are tempeh fries?
Well.....they're not french fries, at least not the kind of we all know and love. No potatoes here. But these little beauties are similar, just packed with protein and calcium. And a whole lot healthier. And if you are trying to limit carbs, you might want to try these to satisfy your french fry cravings.
Sounds good so far, no?
So what exactly is tempeh?
A little Tempeh 101:
Tempeh is a product made from cooked and slightly fermented soybeans and formed into a block or a patty, like a very firm veggie burger. Many commercially prepared brands add other grains, such as barley, and also add spices and extra flavors. Tempeh is made from soy, but it has a unique, mild, nutty flavor. Tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but looks and tastes nothing like tofu. If you're not a fan of tofu, you might want to give tempeh a try.
Because it is a low-fat, high protein food, many vegetarians and vegans include tempeh in their diets on a regular basis. Try adding some to a stir fry instead of tofu, or crumble into soups or chili. It has a very firm texture, so you need to slice tempeh into small dices or cubes, not more than 3/4 inch thick.
Tempeh can be found in the refrigerated section of most health food stores and in the natural foods aisle of well-stocked grocery stores.
My personal favorite way to eat tempeh:
I slice it into thin slices (but not too thin- I don't want it to crumble) and fry it quickly in a little coconut oil. Then I add barbeque sauce ( a tablespoon or two to coat the tempeh) to the pan and let it cook for a minute or two, turning once or twice so it doesn't stick to the pan. Then I place the tempeh in a whole wheat wrap, add lettuce, tomato, a bit of vegan mayo and I have the most delicious BBQ tempeh wrap. YUMMY.
Okay. Now, let's get back to those Tempeh Fries:
Here's the recipe from Lightlife.com :
2 8-oz pkgs of Organic Flax Tempeh
4 tablespoons vegan mayonaise ( I use Nayonaise- available at most health-food stores)
2 tablespoons curry powder
1/2 cup cornmeal
4 tablespoons of oil (your choice. I like coconut oil. Olive oil will work, too.)
To make dipping sauce, whisk together mayonnaise and curry powder. Slice tempeh lengthwise into 1/4-inch fries. In a large skillet, bring 1 inch water to a boil. Working in batches, simmer tempeh, covered, for 10 minutes; drain. Combine cornmeal and salt. While tempeh is still moist, roll it in cornmeal mixture. In a large skillet, heat oil over medium-high heat. Working in batches, sauté tempeh for 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm, with dipping sauce on the side.